I linked back to my breadcrumb recipe, I feel like a pro! :)
My husband's family is Italian, so I've been making meatballs since before Emily was born. The original recipe calls for beef and lots of garlic, both of which Emily can not have. If you make these and you are able to have garlic then add a little garlic powder to the meatballs themselves, and a couple of cloves of crushed garlic to the sauce. Also, these are best when simmered in the sauce for a couple of hours, but if you only use a few at a time (like we do) then freeze the meatballs without the sauce so they will be easier to portion out later.
1 ¼ lbs Ground turkey
½ t Salt
¼ t Black pepper
½ t Onion powder
¼ c Gluten free bread crumbs
Mix well. Roll into walnut sized balls. Bake at 350 degrees for 30 minutes.
Pour a jar of allergen free marinara sauce into a large pot. I'm on a pretty tight budget right now so I used Hunt's canned sauce. I've never used canned sauce before but it was actually pretty good. If you are using garlic then crush a couple of cloves into the sauce now. Add the meatballs and stir them in. Simmer on low heat for about 2 hours, stirring occasionally to make sure it doesn't burn or stick to the bottom. Serve over your favorite pasta. We use Tinkyada rice pasta.